Culinary Arts, Certificate of Proficiency

The Culinary Arts certificate prepares students for a wide variety of entry-level positions in the culinary arts field. Students gain experience with stations of line cooking, inventory, production of daily specials, sauce preparation and basic butchering, as well as the basic function and structure of the cold kitchen. Curriculum includes basic cooking principals, terminologies and food handling practices. Students must always have a valid Washington State Health Card and Serve Safe Certificate.

Culinary Arts certificate graduates will:

be prepared to obtain an entry-level position in their field as prep cooks and/or front-line cooks

Lake Washington Institute of Technology does not offer every course each quarter. It is the student’s responsibility to consult the Class Schedule and work out an individual schedule with an adviser or counselor. Any developmental coursework a student may be required to complete may increase the program length.

Program Requirements

Recommended Course Sequence

The courses listed below are a suggested sequence; as long as prerequisites are met, courses may be taken in a different order.